Masterclass - Environmental Monitoring

Who is it for?

Food professionals involved production of ready-to-eat (RTE) foods that are exposed to the environment post-kill step or those who produce refrigerated foods that are conducive to the growth of listeria monocytogenes; including but not limited to food processors, quality assurance managers, sanitation supervisors, microbiologists, and auditors.

Learning Outcome:

Participants will be able
•  To Develop a comprehensive understanding of environmental and pathogen concepts in the context of the food industry.
• To Acquire the skills to build and implement an effective Environmental Monitoring Program (EMP) and Pathogen Environmental Monitoring (PEM).
• To Learn the frequency of sampling and how to interpret monitoring results.
• To develop the ability to implement corrective and preventive actions effectively.

Program Coverage:

• Introduction to Environmental and Pathogen Environmental concepts.
• Building an effective Monitoring program
  
• Identification of Risks
• Hygiene zoning concepts and sampling plan
  
• Role of Indicator organisms and relevant standards in RTE processing
• Tools and Techniques
  
• Frequency of sampling
  
• Interpretation of Results
  
• Corrective and Preventive Action

Book online at academy.foodsafetyworks.com training or
call +91-8088470480 to enquire.